Instructions:

1. Preheat oven to 375° F.2. Unwrap chocolate bar, place in a bag and pound with a meat tenderizer until chocolate is in small, bite-size pieces.3. Cream the margarine and sugars in the bowl of an electric mixer. Add all ingredients, adding chocolate and nuts last. Do not overmix. Drop by spoonfuls, about 4 inches apart, onto 2 parchment-lined cookie sheets (because they spread a lot).4. Bake for 9 minutes. They will appear to be underbaked; take them out anyway. They will get a bit firmer, but they will be soft and chewy.

NOTE: I used non-hydrogenated tub margarine for this recipe, and the cookies were even softer and chewier than the ones I made with margarine sticks. You can also use 2 cups whole wheat pastry flour instead of regular flour.

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